Apple Crisp Pudding

Ingredients

• 6 or 8 apples
• 1 teaspoon cinnamon
• % cup water
• 7 tablespoons butter
• 1 cup sugar
• (V2 cup) % cup flour (cake preferred)

Method

1. 1

   Peel and core apples, cut in slices to make 4 cups.

2. 2

   Butter casserole, add apples and pour over the water and cinnamon mixed.

3. 3

   Work together sugar, flour, and butter until crumbly, spread over the apple mixture, and bake uncovered for one hour.

4. 4

   Serve warm topped with whipped cream.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

APPLE CRISP PUDDING Peel and core 6 or 8 apples and cut in slices % inch thick to make 4 cups of apples. 1 teaspoon cinnamon % cup water 7 tablespoons butter 1 cup sugar (V2 cup) % cup flour (cake preferred)

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